Greek salad with feta, kalamata olives and red wine vinaigrette
3
Points®
Total time: 25 min • Prep: 25 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Enjoy the fresh flavors of the Mediterranean with this salad filled with romaine lettuce, olives, cucumbers, and feta cheese. If you really like dill, toss some extra in with the salad ingredients. Keep in mind that a small amount of dill can go a long way. Dill peaks from summer through fall. Once you bring it home from the grocery store, wrap it loosely in plastic wrap and store in the refrigerator. You'll want to use it in a day or two of purchase. Serve this with grilled chicken or lamb.
Ingredients
Shallot
¼ cup(s), chopped, minced
Dill
¼ cup(s), chopped
Red wine vinegar
¼ cup(s)
Water
3 Tbsp, warm
Dijon mustard
4 tsp
Olive oil
4 tsp
Kosher salt
¾ tsp
Black pepper
¼ tsp
Romaine lettuce
5 oz, chopped (about 6 c)
Grape tomatoes
2 cup(s), halved
English cucumber
1 medium, diced
Olives
16 olive(s), medium, kalamata, pitted and sliced
Crumbled feta cheese
¼ cup(s)
Scallions
¼ cup(s), chopped or sliced, sliced
Instructions
1
Whisk together shallot, dill, vinegar, water, mustard, oil, salt and pepper; set aside.
2
In a serving bowl, toss together lettuce, tomatoes and cucumber; drizzle with dressing and garnish with olives, feta and scallion.
3
Serving size: 2 c salad with 2 Tbsp dressing
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